Black Forest Loaf Cake

Black Forest Loaf Cake is a delightful twist on the classic Black Forest cake. This scrumptious loaf combines rich chocolate flavor with juicy cherries and a touch of whipped cream. Perfect for any occasion, this cake is moist, flavorful, and incredibly satisfying to taste. Whether it’s for a family gathering or a casual coffee break, this cake will surely please everyone.

Why Make This Recipe

You should make Black Forest Loaf Cake for several reasons. First, it’s a quick and easy recipe that doesn’t require much fuss. The combination of chocolate, cherries, and whipped cream creates a delicious dessert that everyone loves. Plus, it’s versatile—you can enjoy it as a snack, serve it at parties, or even bring it to potlucks. Also, it only takes about an hour to bake, making it a perfect choice for a last-minute treat.

How to Make Black Forest Loaf Cake

Ingredients:

200g unsalted butter (softened)
200g light or dark brown sugar (packed)
150g self-raising flour
50g cocoa powder
4 medium eggs
200g cherries soaked in kirsch
100g dark chocolate chips
Kirsch (for soaking and flavor)
300ml double cream (whipped)
2 tbsp icing sugar
100g cherry jam
Fresh cherries
Dark chocolate curls

Directions:

Preheat your oven to 180°C (160°C Fan) and line a 2lb loaf tin with parchment paper.
In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
Add the self-raising flour, cocoa powder, and eggs to the mixture. Beat until smooth and well combined.
Drain the cherries from the kirsch (reserve the liquid), and gently fold the cherries and dark chocolate chips into the batter.
Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
After baking, drizzle approximately 8-10 tablespoons of the reserved kirsch over the warm cake. Allow the kirsch to soak in and the cake to cool slightly in the tin for 20 minutes before transferring it to a wire rack to cool completely.
Whip the double cream and icing sugar together until softly whipped.
Gently swirl in the cherry jam and a spoonful of kirsch if desired.
Spread the whipped cream mixture on top of the cooled cake.
Garnish with fresh cherries and dark chocolate curls.

How to Serve Black Forest Loaf Cake

Serve the Black Forest Loaf Cake by slicing it into generous pieces. You can enjoy it plain or with extra whipped cream on the side. This cake pairs wonderfully with a hot cup of coffee or tea.

How to Store Black Forest Loaf Cake

To store your Black Forest Loaf Cake, keep it in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it for up to a week. Just remember to bring it back to room temperature before serving.

Tips to Make Black Forest Loaf Cake

Make sure your butter is soft to ensure it mixes well with the sugar.
Don’t overmix the batter after adding the flour to keep the cake light.
Allow the cake to soak in the kirsch while it’s still warm for the best flavor.

Variation

For a twist on this recipe, consider adding nuts like walnuts or hazelnuts for added texture and taste. You can also use white chocolate chips instead of dark chocolate for a sweeter flavor.

FAQs

1. Can I use frozen cherries?
Yes, you can use frozen cherries. Just thaw and drain them before adding to the batter.

2. Can I omit the kirsch?
Yes, if you prefer not to use alcohol, you can skip the kirsch or replace it with cherry juice for flavor.

3. How can I make the cake gluten-free?
You can use gluten-free self-raising flour instead of regular flour to make the cake gluten-free.

Enjoy making your Black Forest Loaf Cake and delight in the rich flavors of chocolate and cherries!